Tuscan Fig Pizza

My recipe for these perfect-crispy pizzas, came from Tuscany, but by way of a cookbook, not from my visit itself. Although I ate my fare share while we were there, I only dreamt about being able to recreate them at home. Until, that is, I discovered this recipe, and now they are a staple on our family’s dinner menu and are not only easy to make, but foolproof.

Some of my favorite toppings are those found fresh at our local farmers market. Feel free to add anything that is in season at your local market and place it atop this crispy crust:

In a large bowl, mix the flour, sugar, salt and the yeast. Add the warm water and olive oil and mix until just combined. Tip the dough out onto a floured surface. With clean, dry hands, knead the dough for 10 minutes until it it smooth, elastic and quite soft, adding flour if necessary. Place the dough in a large, clean, oiled bowl and let it sit covered with a damp kitchen towel for about an hour or until doubled in size.

While your dough is rising, finely chop rosemary and use it to coat the chicken breasts. Season with salt and pepper and place in a skillet with olive oil over medium. Cook until crisp on the outside and cooked throughout. Allow to cool before slicing.

Uncover the dough, punch it and divide it if necessary into smaller balls for individual pizzas. Roll the dough out very thin. Place the crusts atop baking sheets sprinkled with fine cornmeal. In a small bowl crush the garlic cloves into enough olive oil to coat your pizza crust, add salt and pepper to taste. Generously coat the crusts and bake them in a preheated oven at 450 degrees until golden and crisp, about 10 minutes. Remove from the oven, add chicken breast, sliced pears and figs top lightly with parmesan and mozzarella cheese. Return to oven for another 5 to 10 minutes or until the cheese is melted. Scatter with herbs, drizzle with honey and serve immediately.